Chunky Beef Chili
* exported from bigoven * 
 
 
recipe by :michael lomonaco 
serving size :6 
cuisine : 
main ingred. : 
categories :chili beef 
 
amount measure ingredient -- preparation method 
  --------------------------------
2 lb.  beef tenderloin --round or
  other cut for quick cooking
4 oz.  good-quality smokehouse-style slab bacon
1/2 cup  finely-chopped white onion
2 Tbsp  chopped garlic
3 Tbsp  chili paste from ancho chili powder
2 Tbsp  toasted and ground cumin seed
1 tsp  ground cayenne pepper
2 Tbsp  brown sugar
1/2 cup  crushed --drained plum tomatoes
1 tsp  sea salt
1 tsp  freshly-ground black pepper
1/2 cup  zinfandel or other full-bodied red wine
1 cup  hot beef stock or broth
 
trim any sinews or connective tissue the beef may have that would 
toughen during cooking. cut the meat into 1-inch square chunks. cut 
the bacon into 1/2-inch thick slices. in a heavy bottomed casserole, 
over medium heat, cook the bacon until crisp. remove the bacon and 
reserve. pour off all but 1 tablespoon of the bacon drippings. saute 
the onion and garlic in the remaining drippings until they are soft and 
translucent, but not browned. add the beef and quickly brown on all 
sides. add the chili paste, cumin, cayenne, sugar, tomatoes, salt and 
pepper. cook for 2 minutes to release flavors then add the wine. 
reduce the wine until the pan is nearly dry before adding the stock. 
simmer the beef in the stock for no more than 5 minutes, to prevent the 
meat from toughening. add the diced bacon during the last minutes of 
cooking to extract its smoky flavor and add its distinctive qualities to 
the finished dish. this recipe yields 6 servings. 
 
recipe source: michaels place with michael lomonaco 
formatted for mastercook by joe comiskey, jpmd...@prodigy.com 
 
-- 
(ID: 5621) Mirror: rec.food.recipes: Fri, Oct 22, 2004


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